Slow-Cooked Shredded Beef Ragu:
The Ultimate Comfort Food for Pasta Night

There’s something special about a pot of beef slowly simmering away all day, filling the kitchen with rich, savoury aromas. This Slow-Cooked Shredded Beef Ragu is the kind of meal that feels restaurant-worthy but requires very little hands-on effort.

Tender beef chuck is first browned to develop deep flavour, then gently cooked in a tomato-based sauce with aromatic vegetables, herbs and a splash of red wine. After a few hours in the slow cooker, the beef becomes melt-in-your-mouth tender and effortlessly shreds into the sauce, creating a rich and hearty ragu that clings beautifully to pasta.

Whether you're planning a cosy family dinner, meal prepping for the week, or entertaining guests, this recipe delivers impressive results with minimal fuss.

Why You'll Love This Recipe

• Rich and flavourful thanks to slow cooking and caramelised beef.
• Easy to prepare with only a short amount of active cooking time.
• Perfect for entertaining as it can be made ahead.
• Freezer-friendly and ideal for batch cooking.
• Versatile enough to serve with fresh pasta, pappardelle, tagliatelle, rigatoni, or even creamy mashed potatoes.

Ingredients

For the Ragu

• 1.2 kg beef chuck, cut into large pieces
• 1 tsp Tania salt
• ½ tsp freshly cracked black pepper
• 3 tbsp extra-virgin olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 1 tbsp freshly grated garlic or cheat and use cruched garlic from a jar!
• 60 g tomato paste
• 60 ml red wine
• 700 g passata
• 1 beef stock cube, crumbled (or 1 tsp beef stock powder)
• 1 tbsp sugar
• 5 sprigs fresh thyme - collect them from our garden next time your instore
• 2 bay leaves

For Serving

• 400 g fresh lasagne sheets, cut into wide ribbons, or your favourite pasta
• 1 tbsp extra-virgin olive oil
• Freshly grated Parmesan cheese
• Garlic Bread

Method

Step 1: Brown the Beef

Heat the olive oil in a large frying pan over medium-high heat.

Season the beef with salt and pepper, then cook in batches until well browned on all sides. Taking the time to brown the meat creates a deeper, richer flavour in the finished sauce.

Transfer the beef to a plate and set aside.

Step 2: Build the Flavour Base

Using the same pan, add the onion, carrot, celery and garlic.

Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the tomato paste and cook for another minute to remove any raw flavour.

Pour in the wine and allow it to simmer until mostly reduced.

Step 3: Prepare the Slow Cooker

Add the passata, stock cube, sugar, thyme and bay leaves to the slow cooker.

Stir through the vegetable mixture, then add the browned beef.

Ensure the beef is mostly submerged in the sauce before covering.

Step 4: Slow Cook Until Tender

Cook on:

• Low for 8 hours, or
• High for 5 hours

The beef is ready when it can be easily pulled apart with a fork. If it still feels firm, continue cooking and check every 30 minutes.

Step 5: Shred the Beef

Remove the thyme stems and bay leaves.

Using two forks, shred the beef into bite-sized pieces and stir it back into the sauce.

Taste and adjust seasoning as needed.

Step 6: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta until al dente. If using fresh lasagne sheets, simply slice them into ribbons before cooking.

Drain and toss with a drizzle of olive oil to prevent sticking.

Step 7: Serve

Divide the pasta between bowls and generously spoon over the beef ragu.

Finish with a shower of freshly grated Parmesan and serve immediately.

Tips for Success

• Don't skip browning the beef. It adds incredible depth of flavour to the sauce.
• Cook low and slow. The longer cooking time creates the most tender beef.
• Use fresh herbs if possible for a brighter, more aromatic sauce.
• Make it ahead. The flavours develop even further overnight, making leftovers arguably even better the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The ragu also freezes beautifully for up to 3 months. Simply thaw overnight in the refrigerator and reheat gently on the stovetop.

Final Thoughts

This Slow-Cooked Shredded Beef Ragu is comfort food at its finest - rich, hearty and packed with flavour. Served over ribbons of fresh pasta and topped with Parmesan, it's the sort of meal that encourages everyone to gather around the table for seconds.

Once you try it, it's likely to become a regular feature in your cold-weather dinner rotation. 🍝🥩❤️